The fields of food microbiology and food process engineering encompass a wide variety of microorganisms – including spoilage, probiotic, fermentative, and pathogenic bacteria, molds, yeasts, viruses, and parasites – and employ a wide variety of inactivation techniques. While several books address different aspects of food microbiology, until now no single book has covered all microbial inactivation processes with emphasis on emerging trends and commercialization of novel food preservation/processing techniques.
Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover:
- thermal food preservation techniques (e.g., retorting, UHT and aseptic processing),
- minimal thermal processing (e.g., sous-vide processing), and
- non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies).
Advances in Thermal and Non-Thermal Food Preservation will be useful for food industry personnel as many of the techniques described in the book are being commercially implemented in food processing facilities all over the globe. Also, the book will be a valuable reference text for those who directly or indirectly are involved in food safety microbiology, emerging trends in food preservation technologies or doing research on microbial inactivation in academic, industrial, and government settings. The volume should also prove useful as a text for graduate students in food microbiology, food process engineering, agricultural engineering, food science, and related fields.
Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.
